Leftover turkey pot pie with Stubb’s Chicken Rub and Marinade

Leftover turkey pot pie with Stubb’s Chicken Rub and Marinade

Stubbs Turkey Pot Pie 3After Thanksgiving Day or Christmas, you’ll probably have leftovers coming out of your ears, namely turkey. If you become tired of eating it plain or simply topped with gravy, then try it out in something else. Read the remixed turkey dish ideas below and scroll down further for some full recipes using leftover turkey that have been kicked up with Stubb’s Bar-B-Q sauces and rubs.

The obvious go-to with excess turkey is to eat it between two slices of bread — slathered with cranberry sauce and/or gravy is great, but it’s also amazing smothered in barbecue sauce in between two slices of Texas toast. Another option is to build it and press it: make it a melt, panini, or even in a tortilla, dressed up as a quesadilla.

Another option is to tuck the turkey into a heartwarming casserole or pot pie. Mix it up with some canned condensed soup mix or a cream sauce and serve on top of pasta or bake it as a casserole; or omit the noodles and place it in a baking dish topped with biscuit dough.

Soups and stews are also great vehicles for shredded turkey: use it in place of chicken in white chili or in place of beef in classic red chili, turn it into turkey noodle soup, or combine it with beans, hearty vegetables, and broth for a turkey and bean stew.

Ready for the recipes? Follow these for some tasty options using that shredded turkey. They’re so good, you might forget you’re eating leftovers.

Turkey Pot Pie with Stubb’s Chicken Rub and Marinade
Makes about 8 servings

3 tablespoons unsalted butter or olive oil
1 small onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
1 1/2 teaspoons Stubb’s Chicken Spice Rub
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole milk
1/4 cup Stubb’s Chicken Marinade
2 cups shredded or chopped, cooked turkey (white and/or dark meat)
2 cups mixed frozen vegetables (optional)
Salt and pepper to taste
1 or 2 refrigerated, frozen or pre-made pie crusts

Optional: Melted butter or egg wash (1 egg beaten with 1 tablespoon water) for brushing on top of the crust

Directions:

Preheat oven to 400 degrees.

Heat a large saute pan over medium heat and add in the butter. When the butter has just melted, stir in the onion, carrot, celery, and spice rub. Cook, stirring occasionally, for 5-8 minutes or until the vegetables are soft. Stir in the minced garlic and cook for another minute.

Sprinkle the flour over the vegetables and stir to combine, leaving no white flour visible. Let cook for a minute, then stir in the broth, scraping the bottom. Stir well with a wooden spoon or even a whisk so that no lumps remain. Let the mixture come to a simmer so it starts to thicken and cook for 2-3 minutes. When it reaches a thicker, sauce-like consistency, stir in the milk and marinade. Let the mixture come to a simmer and thicken up a bit again, then stir in the turkey and frozen vegetables (if using). Lower heat to medium-low, simmer for another 5-10 minutes, then remove from heat and let cool for a few minutes. Season to taste with salt and pepper.

Spray or grease a 9-inch pie pan (metal or glass, if using); use pre-made crusts as directed on the package. Fill bottom pie crust (or empty pie pan if doing single crust) with filling to the brim of the crust. Set top crust on top of the filling; if using a double crust, pinch together both crusts. Brush the crust with melted butter or egg wash, make a few slits in the top, and bake for 35-45 minutes or until the top is golden-brown and the filling is bubbling. If the edges of the crust look like they’re getting too dark while it’s baking, simply cover them with foil.

For individual pot pies: Cut crusts to fit over large ramekins or small soup cups (crust should be slightly larger than the opening of the cup). Fill vessels almost to the brim with the cooked filling, then top with the individual crusts. Make slits in the crusts, brush with butter or egg wash, and bake 20-25 minutes.

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